I'd Eat That
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Funky, fermented kimchi becomes mellow and gives this fried rice delicious depth and flavor.
  • 1 tablespoon unsalted butter
  • 1 cup cooked rice
  • ¼ to ½ cup chopped kimchi
  • 3 scallions sliced
  • ¼ cup diced carrot
  • 2 eggs, beaten*
  • ¼ cup frozen peas
  1. Heat a skillet oven medium-high heat, add the butter. Once the butter is melted, add the rice and kimchi, stir to coat the rice in the butter and to break up any clumps. Press the rice and kimchi mixture down into the pan and cook for about a minute before adding the scallions and carrot to the pan and season lightly with salt. Stir in the carrots and scallions and cook for about 2 minutes. Push the rice mixture to one side of the pan and add the beaten eggs to the open side. Season lightly with salt and stir the eggs to scramble. Stir the scrambled eggs through the rice mixture and add the peas. Cook for an additional 1-2 minutes or until the peas are warmed through.
*I actually just beat one egg and fried the other to top my serving. If you want to make this ahead and take it on the go, scramble both into the fried rice.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/03/02/kimchifriedrice/